Sundays are for worship, rest, play, and, at our house, dessert. It’s the one day of the week we splurge on something sweet. But when we are in the village, we ration our eggs and butter carefully. So finding a recipe that contains ingredients we have available and that still delights our senses is a challenge. Even though I’ve had this cookbook for more than twenty years, I’ve never tried this recipe. Until today. It was worth using some of our precious walnuts.
Brownie Pudding Cake
(from the Better Homes and Gardens New Cookbook, 1989 version)
½ cup all-purpose flour
¼ cup sugar
3 tablespoons unsweetened cocoa powder
¾ teaspoon baking powder
¼ cup milk
1 tablespoon cooking oil
½ teaspoon vanilla
¼ cup chopped walnuts
1/3 cup sugar
¾ cup boiling water
Stir together flour, the ¼ cup sugar, 1 tablespoon of the cocoa powder, and the baking powder. Add milk, oil, and vanilla. Stir till smooth. Stir in nuts. Transfer batter to a 1-quart casserole. Combine the 1/3 cup sugar and remaining cocoa powder. Gradually stir in boiling water. Pour evenly over batter. Bake in a 350 degree oven about 30 minutes or till a toothpick inserted into cake comes out clean. Serve warm. Makes 4 servings.
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